Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts. I hope you enjoy this around a table full of laughter and love, or, sitting in a cozy spot indulging in a big bowl of this fresh and fruity summer delight.
Ingredients:4 tbsp. pine nuts1 tsp. kosher salt2 garlic cloves, peeled4 packed cups sweet Italian basil, leaves picked, thick stems removed1/2 cup good quality olive oil (add as needed if consistency is too thick)1⁄2 cup Parmigiano-Reggiano, finely chopped1⁄4 cup Pecorino Fiore Sardo (Pecorino Sardo), finely choppedPreparation:Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference. Stop 3-4 times to scrape sides with spatula. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill. This prevents browning of basil.) Enjoy with pasta**, on sandwiches, or as a dip!*Preparation Tip: A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for a couple of hours before using it. Also, in order to reduce the amount of time the leaves are in contact with the blades (causing browning and spoiling flavor) put all your ingredients in the food processor at once using the maximum speed; if you work fast, you'll get a great pesto. (It's helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.)**Serving Tip: To serve with pasta, combine with a few tablespoons of pasta cooking water so it will coat the pasta evenly.
Touché is excited to introduce our new recipe guru, Elena Hoarau Davis.
Elena Hoarau Davis was born in Sardegna, Italy (home of her mother’s family) on July 28, 1984. After her birth she lived with her parents in Paris, France until the age of six. Her parents then moved to Salt Lake City, Utah where they fell in love with the mountains and stayed ever since! Having a deep rooted connection to her Italian family Elena spent every summer of her childhood and young adult life on the beaches of Sardegna with her grandparents, cousins, and other relatives.
In Italian culture food is the thread of life. Food is: tradition, family, laughter, joy, memories, and most of all a love language that binds generations. The old grandmothers converse all morning and afternoon plotting their next meals and comparing recipes. This is where Elena developed her passion for cooking, baking, and most of all sharing her food around tables of new acquaintances, old friends, and family. In addition to dreaming up recipes Elena is busy raising her sweet children and is a part-time reading specialist at Innovations Early College High School in Salt Lake City. She also enjoys running, hiking, and spending time/traveling with her family- including yearly Sardegna trips to visit family. Elena currently lives in Bountiful, Utah with her two beautiful children and loving husband.
Follow along as she shares her delicious recipes! Enjoy.